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Traditional Sliced Bak Kwa

by Julie Yee

For this Chinese New Year, learn to make Traditional Sliced Bak Kwa from scratch for your family and friends!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 150 mins Cook : 5 mins Ready in : 155 mins Serves : 400g

INGREDIENTS:

• 600 g Shoulder Butt / Twee Bah (deveined)
• 150 g Fine Sugar
• 2 tbsp Thai Fish Sauce
• 1/2 tbsp Sesame Oil
• 1 1/2 tbsp Light Soya Sauce
• A pinch of Pepper
• 1/2 tbsp Rose Wine
• 3 tbsp Margarine/ Lard
• 1/2 tsp MSG (Optional)
• 1/2 tbsp Papaya Oil (Optional)
• 284 Char Siew Red Coloring
• Use Nitrite Powder to retain the meat color.
• Keep it for less than 3 months.